Mexican Butternut Squash Soup Recipe

Free Recipe Mexican Butternut Squash Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Mexican Butternut Squash Soup Recipe

2 ts Olive Oil
2 c Butternut Squash; Peeled And
-Cubed
2 c Chopped Onion
1 Cu Chopped Red Bell Pepper
1 c Chopped Celery
1/2 c Poblano Peppers; Seeded And
-Sliced
1 ts Dried Oregano
1 ts Chili Powder
4 c Vegetable Broth
15-1/2 cn Whole Kernel Corn; Frozen,
-Thawed
1/4 c Fresh Lime Juice

Mexican Butternut Squash Soup Preparation

Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); saute 3 minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Sep 15, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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